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Parsley Cheese Scones

Ingredients

  • 75 g rolled oats plus more for the top
  • 50 ml buttermilk
  • 1 large egg
  • 50 ml sunflower or corn oil (I used melted butter)
  • 1 large bunch parsley leaves picked and finely chopped
  • 5-6 spring onions finely chopped (I used 1/2 a medium red onion, finely chopped)
  • 200 g mature cheddar coarsely grated
  • 350 g plain flour plus a little extra for shaping (I used a 40:60 combination of Sonset Farm whole spelt and organic white corn flour.)
  • 3 tsp baking powder
  • ½ tsp salt
  • Beaten egg or milk for brushing

Instructions

  1. Put the oats in a saucepan with 150ml water, bring to a boil, then spoon into a mixing bowl, stir in the buttermilk and set aside to cool for 30 minutes.
  2. Once cool, beat in the egg and oil until smooth, stir in the parsley, spring onions and cheddar, then add the flour, baking powder and salt, and mix into a soft dough.

  3. Cover a baking tray with non-stick paper, or sprinkle it with flour, and heat the oven to 220C (200C fan-assisted)/425F/gas mark 7. Flour a worktop, pat the dough to about 4cm thick and, using a sharp cutter, cut out 6-8cm rounds. Place these 4-5cm apart on the prepared tray, brush the tops with egg or milk, sprinkle over a good pinch of oats.

  4. Bake for 15-20 minutes, until puffed and golden.

Recipe Notes

I've lowered the fat and increased the flavour, fibre and moistness in these easy-peasy cheesy scones – good for picnics. Makes eight to 10.